Panna Cotta with Berry Sauce

Panna cotta means "cooked cream" in Italian, a silky Northern Italian classic set gently with gelatin rather than eggs. This version pairs vanilla-scented cream with a bright fresh berry sauce for a make-ahead dessert that feels elegant yet effortless.

Serves 4

Estimate for one serving

• 380 cal
• 4.5g protein
• 28g carbs
• 29g fat
• 3g fiber

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Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 tsp vanilla bean paste
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1 cup fresh strawberries
• 1/2 cup fresh raspberries
• 2 tbsp granulated sugar (for sauce)
• 1 tsp fresh lemon juice

Instructions

1. 1Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it bloom for 5 minutes.
2. 2In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla bean paste.
3. 3Place the saucepan over medium heat and stir gently until the sugar dissolves and the mixture is steaming hot but not boiling (about 5 minutes).
4. 4Remove from heat, add the bloomed gelatin, and whisk until completely dissolved (about 1 minute).
5. 5Divide the mixture evenly among 4 ramekins or small glasses (about 1/2 cup each).
6. 6Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully set.
7. 7While the panna cotta chills, make the berry sauce: hull and quarter the strawberries.
8. 8In a small saucepan, combine the strawberries, raspberries, sugar, and lemon juice.
9. 9Cook over medium-low heat, stirring occasionally, until the berries break down and the sauce thickens slightly (about 8 minutes).
10. 10Remove from heat, mash lightly with a fork for a rustic texture, and let cool. Refrigerate until ready to serve.
11. 11To serve, run a thin knife the edge of each panna cotta if unmolding, or serve directly in the glasses.
12. 12Spoon the chilled berry sauce generously over each panna cotta and serve immediately.